beercanbbq

Easy bbq cooking and more

Archive for the tag “tri tip meat”

15 Jun 2012
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Fathers Day BBQ Help

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Ok so it’s fathers day weekend and I thought you might need a little bit of my help if your barbecuing for your dad. I’m just going to recap some of my favorite recipes and put a spin on one for you.

So I’ll start with the BBQ meat loaf I know dad will love this one because it’s my favorite recipe to make and to eat.  It also reminds me of my dad because I remember the first meatloaf I ever liked was his bbq meatloaf.  I also remember asking him were he came up with the idea and dad said “if you can cook chicken on a bbq why not a meatloaf?”

Now I really liked the oyster ginger top sirloin steak that  I also used this marinade on a tri tip so I could eat more meat and feed more people at a lower cost. If your just cooking for 2 to 4 people use top sirloin but if your cooking for more than 4 people use the tri tip and you will not be disappointed.  The flavor of this tri tip is just amazing!  If your dad likes his meat on the sweeter side you should try my apricot coconut tri tip.  This tri tip has a sweet taste but is still has the great taste of beef that your dad loves.

If your dad is a fish eater he will love the bbq salmon and tilapia recipe.  If you live in the Oroville, CA area stop by the Wagon Wheel Market and pick up the fish and  Santa Maria Seasoning there, along with the Lodestar Olive oil that makes the fish taste that much better.

For the side dishes to dads BBQ, try the Easy potato salad and the veggie skewers to round out the whole meal.  The veggie skewers are a great way to eat vegetables and have fun doing it. The potato salad will be a hit because what dad doesn’t love bacon and potatoes.

Good luck cooking for your dad and Happy Fathers Day to all you dads out there.

If you are looking for great gift ideas look at these pages for great ideas.

Wagon Wheel Market

J Lee Roys Dippin Sauce

Morse Farms

Lodestar Farms

Antelope Creek Farm

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23 May 2012
3 Comments

Meat on a Stick

Last Saturday I was talking with my parents ninety year old neighbor about all the food that we have eaten at his place over the years. We both came to the conclusion that his shish kabobs were the best thing that we had consumed at his house. So I thought it would be fun to try and make my own and call it Meat On a Stick.

My thought was to use a tri tip and cut it up into cubes about the size of stew meat, but I’m lazy so I asked the butcher at Wagon Wheel Market if he could cut my tri tip into cubes for me, and he said, “yes”’ with a smile on his face.  While I was waiting for the meat to be sliced into shish kabob sized cubes I started looking around the store for fruit and vegetables to accessorize the meat on a stick. I grabbed a pineapple, a red bell pepper and some mushrooms.  I thought that the flavors would blend with each other  well and complement the tri tip nicely.

When I get home I grabbed a zip lock bag and poured 3 tablespoons of soy sauce, 4 tablespoons of ginger juice from the Ginger People, and 4 tablespoons of apricot  gourmet dressing from Antelope Creek Farm.  Then I added the 2.5 lbs of cubed tri tip to the bag and placed the meat mix in the fridge for about twenty-four hrs.  You can marinate the meat for less time if would like. I recommend no less than 6 hrs.

After the meat has marinated the real fun begins by placing the bell pepper, mushrooms and pineapple on the stick. Oh, I almost forgot to tell you to soak the sticks or skewers in water for at least 4 hours or your sticks will burn up.  Now back to placing the meat and stuff on the skewers. There is no right or wrong way to place the meat and vegetables and/or fruit on the sticks. Get creative and vary the patterns.This part of the process takes the longest but if make it a family thing it becomes fun and faster.

Now that everything is on the sticks place them on the BBQ. You can see my method for this in bacon onion burgers.  Just wait about ten minutes then turn the meat on a stick and wait about two more minutes. The meat will be tender and full of great flavor. I guarantee you will love the meat on the stick.

Ingredients

2.5 lbs tri tip

4 tablespoons Ginger Juice

4 tablespoons apricot gourmet dressing from Antelope Creek Farm

3 tablespoons soy sauce

1 pineapple cubed

1 bell pepper sliced and cubed

1 dozen mushrooms

Posted in bbq, beeercanbbq, Food, Olive oil, seasoning and tagged , , , , , , , ,
14 May 2012

J Lee Roy’s Dippin Sauce Special

I missed last weeks post due to life becoming… well life.  It was an extremely busy week that involved hospitals, goats and kids, so there was little time to write. This is my tenth post, that’s right, the tenth post, so I didn’t want it to be lame or seem forced. I figured it would be better to skip a week.

This week I will feature J Lee Roy’s barbecue crew as they prepare for an epic weekend of sales at Feather Fiesta days in Oroville CA. Our feather fiesta days draws the entire town to one location for a weekend of food and fun.

The fun for the J Lee Roy’s crew begins weeks in advance. The preparation starts with choosing the right pork butt and ends with various culinary details such as ensuring there are plenty of napkins and enough of that sweet and delicious sauce on hand.

The Friday afternoon before the event Sam the cook of the crew lights the 16 foot Holstein BBQ. It takes about 30 minutes for the BBQ to heat to the temperature that Sam wants.  Within ten minutes Sam has 30 pork butts on the grill. He lets the meat cook for 10 hours before he takes the pork off the grill and wraps it in individual pieces of tin foil and places them in an ice chest, without the ice. Even after it has been removed from the grill the pork continues to cook due to the heat that the meat is giving off inside the ice chest and foil. By the time the J Lee Roy’s Crew makes the first sandwich the pork has cooked for about 16 hours.

The J Lee Roy’s station is a flurry of activity on Saturday morning. Crew members are lighting the stove in the mobile sales trailer, setting up shade structures and tables pulling the meat off the bone so that there is hand picked pieces for each delicious sandwich. Once the meat is on the sandwich someone else adds the perfect amount of J Lee Roy’s Dippin Sauce.

After watching all the weeks of preparation, cooking, setup of the event and the tear down and clean up of the event I have a great deal of respect for this crew.

If you live in Northern California you can find J Lee Roy’s Dippin Sauce in the meat department at Raleys, Savemart, Holiday Market, FoodMax and Wagon Wheel Market.  It is also in the condiment aisle at Safeway.  If you don’t live in the area click the link and order online.

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23 Apr 2012
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Apricot Coconut Tri Tip

I’ve been asked, “were do you come up with your ideas for the BBQ?”  Well the answer is pretty basic. I just look for different ideas in the store, and I try to mix ingredients together that I know I like. So this post is a family creation.

It’s starts with a simple tri tip. As stated in the previous post, “Coffee tri tip”, this meat is juicy and has great flavor.  The marinade for the tri tip this week is beer, apple juice, soy sauce, ginger juice, apricot, and coconut oil.  It seems like there is a lot of ingredients but they all go together really well.

Grab a ziplock back and pour in the following ingredients: 1/3 cup apple juice, 1/2 cup porter ale by Sierra Nevada, 1/4 cup of soy sauce, 1 tablespoon of ginger juice and 2 tablespoons of apricot cooking sauce by Antelope Creek Farm. Then shake up the mix.  Before you place the meat in the marinade, punch holes all over the meat with a fork, so the marinade can get into the meat. Now place the tri tip in the fridge.

Remember I like to use Kingsford charcoal, as well as, hickory chunks and cherry wood chunks together. This adds a ton of flavor.  When the coals are white hot spread the coals evenly to both sides and place a piece on tin foil in-between the coals, so there is no direct heat on the meat. Put the grill units in place and set the meat in the middle of the grill. Then place the lid on and wait fifteen minutes to turn the meat.  Then wait 15 to 20 minutes more. If you like your meat more on the raw side use a meat thermometer to make sure the meat cooks to a safe temp.

Now you might ask what does the meat taste like?  Will it is a sweet and juicy piece of tri tip that I know will surprise you.

If you try any of my recipes let me know  what you think.

Ingredients

1/3 cup apple juice

1/2 cup Porter ale by Sierra Nevada

1/4 cup soy sauce

1 tablespoon ginger juice

1 tablespoon coconut oil

2 tablespoons apricot cooking oil

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